Photo by Chelsea Kyle
Ingredients
1 leg of lamb, cut without chops attached but with the shank bone left intact, trimmed, excess fat and membrane removed
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
Tiny buttered peas (for serving)
Preparation
Step 1
Preheat oven to 325°F. Rub the leg with salt, pepper, and rosemary and place it on a rack in a shallow pan. Roast until it registers 130–135°F when tested with a meat thermometer. Salt again just before removing from the oven. Allow to stand about 10 minutes before carving.
Step 2
Serve with the pan juices and tiny buttered peas. Drink a very light red wine - a Moulin-a-vent, young and fruity, would be extremely good.
